Our Go-To Black Rice Salad with Cauliflower, Pistachios, Dates and Feta

This is one of our signature salads! It’s so simple to make and always a crowd-pleaser. The perfect salad to take to a BBQ as you can prepare it ahead of time as it’s not the type of salad that goes soggy.

  • ½ cup black rice (uncooked)
  • 1 head of cauliflower (cut into bite-sized florets)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 1 brown onion (finely sliced and layers separated)
  • ¼ cup dried dates (finely chopped)
  • ⅓ cup shelled pistachios (toasted and roughly chopped)
  • ½ cup fresh herbs (coriander, parsley, mint or a combo)
  • ½ lemon (juice)
  • Olive oil
  • Salt and pepper
  • 100g feta (optional)

Tahini Yogurt Sauce

  • ¼ cup greek yoghurt
  • 2 Tbsp tahini
  • ½ lemon (juice)
  • Salt and pepper
  1. Preheat the oven to 200 degrees fan bake.

  2. Cook the black rice as per packet instructions. Once the rice has cooked, drizzle with olive oil and lemon juice; season with salt.

  3. Add the cauliflower to a large roasting tray, drizzle with olive oil and season with spices (coriander, cumin and turmeric), salt and pepper. Roast until tender and crispy, approx. 25 – 30min.

  4. On a separate roasting tray, add onion slices, drizzle with olive oil and season with salt and pepper; toss well to coat each onion slice in oil. Roast until crispy, approx. 15 minutes.

  5. Meanwhile, prepare the yoghurt tahini sauce. Add all the ingredients into a small bowl and mix until smooth and creamy.

  6. When everything is ready, grab a large bowl, add the rice, cauliflower, onion, dates, pistachios, feta and herbs (reserve some pistachios, feta and herbs for the top); toss well to combine, then sprinkle over the reserved toppings. Serve topped with the yoghurt tahini sauce.

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